Vegetables – Fried Egg

Summary

Ingredients

• 150 g zucchini, tender
• 100 g bean sprouts, fresh
• 100 g peas, frozen
• 1 teaspoon butter
• salt
• Black pepper
• Lemon (s) - peel, a little grated untreated
• 2 teaspoon soy sauce
• 6 basil leaves
• 100 g toast bread (wholemeal toast)
• 2 egg (s)

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Instructions

1. Wash and clean the zucchini and cut into small cubes. Rinse the sprouts in a colander. Take the peas out of the package.
2. Heat the butter in a large pan. Add zucchini and peas and sauté for 5 minutes over medium heat, stirring occasionally. Add sprouts and fry for 1 minute. Season with salt, pepper, lemon zest and soy sauce.
3. Beat the eggs on top and let set in 5 minutes, lightly salt and pepper. Garnish with basil leaves.
4. Serve with wholegrain toast.
5. Variation: Briefly mix the eggs, 1 tablespoon crème fraiche, salt and pepper with a fork. Pour over the steamed vegetables and let set over low heat.
6. Per serving: 16 g E; 8 g F: 29 g K;